Below you will find three different seasonal menus. Once you have decided which menu you will choose for your dinner party (eg Buttermere Menu) guests can select their individual choices of dishes from the same menu. I will require details of your pre order 2 weeks in advance of your dinner party. Please note the dinner party menus are designed to work for events held at holiday homes and private residents for approximately 24 guests. If your numbers are greater than this, I would find out about the facilities of the venue before I can commit to offering these menus.

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If you have opted for the Buttermere or Derwent menu you get both canapes per guest.  

My freshly baked bread comes with everyone's starter throughout all my menus.

I look forward to creating a memorable meal for you and your guests.

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Lake Windermere Spring Menu

£60.00 per person

Minimum of 6 people Sunday to Thursday

A minimum of 8 people on Friday and Saturday

This menu will be available to all bookings from 1st March - 31st May 2025.

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Starters​

Tempura King prawns – Asian noodle salad – sweet chilli dressing. 

Deep fried butternut squash and mozzarella arancini in panko crumbs - saffron aioli  

Cumbrian air-dried ham – tomato burrata salad – drizzled with local rapeseed oil  

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All starters are served with homemade bread rolls with butter from Winter Tarn dairy.​​

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Main Courses​

Roast Chicken – pressed buttered potato – red wine sauce – griddled tender stem broccoli   

Pan fried sea bass – heritage tomato sauce - saffron potatoes – lemon and tarragon oil  

Smoky aubergine – miso tofu steak – peanut and chilli salad 

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Selection of seasonal vegetables served in the middle of the table 

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Desserts​

Chocolate tart – salted caramel sauce – sweetened mascarpone 

Lemon and Amaretto posset with fresh raspberries  

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Lake Buttermere Spring menu

£75 per person

Minimum of 6 people Sunday to Thursday

Minimum of 8 people Friday and Saturday

This menu will be available to all bookings from 1st March - 31st May 2024.

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Canapes​​

Smoked chicken and white truffle salad tartlet 

Sun blushed tomato, mozzarella and basil caprese skewer 

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Starters​

Pan fried King scallops – squash puree – tomato and caper salsa Verdi 

Cartmel valley smoked duck – Hattie McPhees crumbly goats’ cheese – honey and lemon dressed spring leaves.  

Warm Asparagus tartlet - pickled red onions – smoked butter hollandaise sauce 

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All starters are served with homemade bread rolls with butter from  Winter Tarn dairy.​

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Mini Soup ​

Mini seasonal soup in a expresso cup ​

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Main courses​

Roast rump of lamb – mini shepherd’s pie – Port wine sauce 

Baked cod fillet - spring vegetables in a light citrus butter - herb oil and micro shoots. 

Slow roast celeriac fondant – charred tender stem – romesco sauce. 

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Desserts 

A trio of miniatures desserts (you get all three) 

Apple crumble – chocolate mousse – lemon posset with raspberries. 

Glazed vanilla and custard tart – warm forced Yorkshire rhubarb compote 

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 Lake Derwent Spring Menu

£90.00 per person

Minimum of 6 people Sunday to Thursday

A minimum of 8 people on Friday and Saturday

This menu will be available to all bookings from 1st March - 31st May 2024..

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Canapes​​

Smoked chicken and white truffle salad tartlet 

Sun blushed tomato, mozzarella and basil caprese skewer 

​

Starters​

Pan fried King scallops – squash puree – tomato and caper salsa Verdi 

Cartmel valley smoked duck – Hattie McPhees crumbly goats’ cheese – honey and lemon dressed spring leaves.  

Warm Asparagus tartlet - pickled red onions – smoked butter hollandaise sauce 

​

All starters are served with homemade bread rolls with butter from  Winter Tarn dairy.​

​

Mini Soup ​

Mini seasonal soup in a expresso cup ​

​

Main courses​

Roast rump of lamb – mini shepherd’s pie – Port wine sauce 

Baked cod fillet - spring vegetables in a light citrus butter - herb oil and micro shoots. 

Slow roast celeriac fondant – charred tender stem – romesco sauce. 

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Pre Dessert

Brandy snap biscuit with raspberry ripple ice cream 

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Desserts 

A trio of miniatures desserts (you get all three) 

Apple crumble – chocolate mousse – lemon posset with raspberries. 

Glazed vanilla and custard tart – warm forced Yorkshire rhubarb compote